Ingredients:
10 ounces penne ( I always use Whole Wheat if possible)
3 tablespoons olive oil
1 -2 medium onions, halved & sliced in thin wedges ( depending on your love of onions)
3 medium bell peppers, halved & sliced in thin wedges ( preferably 1 red, 1 orange & 1 green)
2 -4 garlic cloves, minced ( depending on your love of garlic)
2 teaspoons dried Italian herb seasoning
1 (14 ounce) cans kalamata olives, pittted, sliced in half
10 -12 pieces sun-dried tomatoes packed in oil, sliced thin
14 ounces feta ( cubed or crumbled into 1/4 inch pieces)
fresh ground pepper, to taste
freshly grated parmesan cheese
Directions:
In a large pot, cook penne according to package directions.
(I sometimes like to add vegetable boullion to the water during cooking to give the penne a little extra flavor); Drain and set aside.
In a large wok style pan combine onions, peppers, garlic and Italian herbs with olive oil and sautee until tender crisp, about 10 to 12 minutes.
Mix in the kalamata olives and sundried tomatoes, cook another 2 minutes, or until heated through.
Add the cooked penne, feta and freshly ground black pepper to the pan and toss gently to mix.
Cook an additional 2 to 3 minutes, or until feta begins to melt.
Top each serving with freshly grated Parmesan cheese.
Servings: 6
Time preparation: 20 min.
Time total: 45 min.